Eggnog-Stuffed French Toast is oh so rich, sweet, and joyful. The perfect way to cheer up any morning!
This post is brought to you by Safest Choice Pasteurized Eggs. All opinions are my own.
Eggnog. It’s practically synonymous with the holiday season and oh-so-good. When Safe Eggs asked me to participate in their 12 Days of Eggnog special, I happily agreed. It will be 12 days of Safe Eggs and bloggers coming up with fun recipes that use leftover eggnog.
This is actually the second time I’ve worked with Safest Choice Eggs, the first time I created a Chocolate Mousse Tart recipe utilizing their pasteurized shell eggs. Because Safest Choice eggs are pasteurized, they are free from harmful bacteria and viruses like salmonella. Plus, they look, feel, and taste just like regular eggs (except for a little red Circle P stamped on the shell to help consumers differentiate). That means they are great for making safe homemade eggnog. They’re also great for other raw egg culinary applications like mayonnaise, mousse, custard, and cookie dough. If you’d like to try the eggs yourself, here is a $0.75 off coupon.
Now time for a giveaway brought to you by Safest Choice Eggs!
Congratulations to Brigitt!
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Taste: Oh so rich, sweet, and joyful.
Texture: The toast is slightly crisp and beautifully browned on the outside, soft and fluffy inside. The eggnog filling oozes out when you cut into the toast, making its own syrup. It’s wonderful.
Ease: You can make the filling a few days ahead of time (although I’m not guaranteeing someone won’t come and taste test it while it’s in the fridge).
Appearance: Just looking at the eggnog filling drizzling down the sides of the toast is making me want to go back in time to when I first ate this dish.
Pros: Perfect holiday breakfast.
Would I make this again? Yes.
How to make Eggnog-Stuffed French Toast & A GIVEAWAY
Note: You will probably have leftover eggnog filling, but don’t worry. It’s scrumptious.
For the eggnog filling:
- 1 envelope unflavored gelatin
- 3 tablespoons water
- 2 1/2 cups whipping cream
- 1 cup eggnog
- 1/2 cup granulated sugar
- Pinch salt
- 1/4 teaspoon grated nutmeg
For the French toast:
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 loaf Challah or French bread, preferably day-old
- Butter for frying
To make eggnog filling:
In a small bowl combine gelatin and water, let stand for 5 minutes.
In a medium saucepan combine cream, eggnog, sugar, and salt. Set over medium heat and stir occasionally until hot. Remove from heat. Stir in gelatin mixture. Cool slightly, about 10 minutes, stirring occasionally to prevent gelatin from sinking to the bottom. Remove to an airtight container and chill in fridge until set, or up to 3 days.
To make French toast:
In a large shallow bowl or dish whisk together eggs, milk, vanilla, salt, cinnamon, and allspice. Cut bread into 3-inch wide slices. With a paring knife, cut halfway into each slice to create a pocket for the filling. Fill each pocket with eggnog filling. Soak stuffed bread slices in egg mixture.
While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown bread slices, working in batches if necessary. Brown 3-4 minutes per side, or until golden.
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